Statistical modelling for optimized lyophilization of Lactobacillus acidophilus strains for improved viability and stability using response surface methodology

SadguruPrasad, Lakshminarayana Turuvekere; Madhusudhan, Basavaraj

doi:10.1186/s13568-018-0659-3

Cited by 11 publications

(3 citation statements)

References 29 publications

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“…On the contrary, the L. agilis strain seemed to be more tolerant against a physical force, since no significant changes were observed between cryo-protectants or non-protected feed samples. This corresponds to a report by Sadguruprasad and coworkers (2018) who found highly variable and strain-dependent storage effects on microorganisms [62]. However, the designated protectants in this study benefited the stability of both strains from short-term to mid-term storage when mixed and stored with feed.…”

Section: Discussionsupporting

confidence: 88%

Optimization of Production Parameters for Probiotic Lactobacillus Strains as Feed Additive

2019

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In animal nutrition, probiotics are considered as desirable alternatives to antibiotic growth promoters. The beneficial effects of probiotics primarily depend on their viability in feed, which demands technical optimization of biomass production, since processing and storage capacities are often strain-specific. In this study, we optimized the production parameters for two broiler-derived probiotic lactobacilli (L. salivarius and L. agilis). Carbohydrate utilization of both strains was determined and preferred substrates that boosted biomass production in lab-scale fermentations were selected. The strains showed good aerobic tolerance, which resulted in easier scale-up production. For the freeze-drying process, the response surface methodology was applied to optimize the composition of cryoprotective media. A quadratic polynomial model was built to study three protective factors (skim milk, sucrose, and trehalose) and to predict the optimal working conditions for maximum viability. The optimal combination of protectants was 0.14g/mL skim milk/ 0.08 g/mL sucrose/ 0.09 g/mL trehalose (L. salivarius) and 0.15g/mL skim milk/ 0.08 g/mL sucrose/ 0.07 g/mL (L. agilis), respectively. Furthermore, the in-feed stabilities of the probiotic strains were evaluated under different conditions. Our results indicate that the chosen protectants exerted an extensive protection on strains during the storage. Although only storage of the strains at 4 °C retained the maximum stability of both Lactobacillus strains, the employed protectant matrix showed promising results at room temperature.

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Section: Discussionsupporting

confidence: 88%

Optimization of Production Parameters for Probiotic Lactobacillus Strains as Feed Additive

2019

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“…strains were more stable at the temperature of 4 °C than in room temperature. Moreover, it is worth underlining that the effects of storage may be highly variable and strain dependent (Turuvekere Sadguruprasad and Basavaraj 2018 ). Similar results were noticed in the presented study.…”

Section: Discussionmentioning

confidence: 99%

Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

Marchwińska

Gwiazdowska

2021

Arch Microbiol

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Animal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.

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“…The efficacy of these compounds in the lophilization of lactobacilli has been obtained by other researchers (Otero et al, 2007;Juárez Tomás et al, 2009;Li et al, 2011). A medium containing a minimum amount of sucrose (1.2%) in skim milk (6%) maintains the viability of lyophilized cultures for two years (Turuvekere Sadguruprasad & Basavaraj, 2018). With the use of sucrose and betaine, it was found that only sucrose has cryoprotective properties in the freezing of lactic acid bacteria L. coryniformis (Bergenholtz et al, 2012).…”

Section: Selection Of Technological Regime and Cryoprotectormentioning

confidence: 97%

Selection of technological regime and cryoprotector for lyophilization of lactobacteria (Lactobacillus spp.)

Paliy¹,

Gujvinska²,

Al-Rawashdeh³

2020

Ukr J Ecol

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Despite the success achieved in the comprehensive study of probiotic cultures, today there are a number of problems associated with the low viability of lactic acid bacteria during their processing and long-term storage in probiotics. Our work aimed to select the optimal technological regime and cryoprotectant to preserve the viability of lactic acid bacteria Lactobacillus spp. during their lyophilization. According to the results of the conducted researches, it is established that for freeze-drying of probiotic cultures Lactobacillus spp. in the facility LZ-45.27 (Frigera, Czech Republic) the most optimal is the mode which provides a rise of temperature within 45 hours from minus 70.0±1.0 °C to plus 26.0±1.0 °C with a speed of 2.2±0.1 °C/hour. It is effective to use protective media for lactobacilli, which consist of: skim milk (90%) and sucrose (10%); skim milk (90%) and lactose (10%); skim milk (90%), glucose (2.5%), sucrose (2.5%), lactose (5.0%) (P≤0.05). Freeze-drying of lactic acid bacteria under optimal conditions and the addition of cryoprotectants will avoid the problems associated with a significant reduction in the number of microbial cells. The results of research can be used for long-term storage of cultures of lactobacilli by their lyophilization.

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Statistical modelling for optimized lyophilization of Lactobacillus acidophilus strains for improved viability and stability using response surface methodology

Cited by 11 publications

References 29 publications

Optimization of Production Parameters for Probiotic Lactobacillus Strains as Feed Additive

Optimization of Production Parameters for Probiotic Lactobacillus Strains as Feed Additive

Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

Selection of technological regime and cryoprotector for lyophilization of lactobacteria (Lactobacillus spp.)

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